Ingredients
Equipment
Method
- Combine 4 chopped tomatoes, 1/2 chopped onion, 1 clove garlic, and 2 teaspoons salt in a blender, blend until smooth.
- Heat 3 tablespoons olive oil in a medium soup pot over medium heat. Add 1 package shell pasta and toast stirring frequently until golden, about 3 minutes. Add tomato sauce and broth and bring to a simmer.
- Cook until pasta is al dente, about 8 minutes. Taste and season with salt and pepper.
- Serve topped with chopped cilantro and queso fresco if you'd like.
Nutrition
Notes
- Add-ins: Add a can of chick peas or browned ground beef for a boost of protein. Or for extra veggies try frozen peas or baby greens.
- Make ahead: Best eaten right away (pasta continues to absorb broth).
- Storage: Any leftovers can be refrigerated for up to 3 days. Reheat gently with extra broth to loosen.
- Tomato base: Use ripe tomatoes for best flavor. If tomatoes are out of season, swap in 1 (15-ounce) can diced tomatoes or tomato sauce.